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Preparing method and application of preserved emblic leafflower fruits

A technology of emblica and preserved fruit, which is applied in the fields of application, confectionary industry, food science, etc., can solve problems such as inappropriate eating, loss of nutrient substances of emblica, and reduction of flavor of emblical preserved fruit, so as to avoid the original performance and improve the taste , the effect of low sugar content

Pending Publication Date: 2019-06-28
GUANGXI UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because emblica has a certain bitterness and astringency, it is necessary to solve this problem in the preparation of preserved emblica fruit. At present, salt soaking to remove bitterness and sugar infiltration are often used to solve the problem, but some additives or microwave, ultrasonic and other means used during this period will increase The nutrients of emblica are lost, and the excessive increase of sugar reduces the flavor of preserved emblica on the one hand, and on the other hand, it is not suitable for people who are restricted in sugar intake

Method used

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  • Preparing method and application of preserved emblic leafflower fruits
  • Preparing method and application of preserved emblic leafflower fruits
  • Preparing method and application of preserved emblic leafflower fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of emblica preserved fruit, comprising the steps of:

[0034] (1) Select mature emblica fruit with large grain size, juicy content, no moth-eaten deterioration, no damage, and no rot. The diameter of the fresh fruit is 2.5cm ± 0.5cm, and it is washed clean;

[0035] (2) Put the cleaned emblica fruit into boiling water for 3 seconds, and the surface of the fresh fruit is cracked;

[0036] (3) Take it out and put it into the hardened color-protecting solution compounded by sodium chloride, calcium chloride, citric acid, and sodium vitamin C after removing the core while it is hot; the soaking time is 6 hours; the hardened color-protecting solution is It consists of the following components in mass fraction: 0.03% sodium vitamin C, 0.2% sodium chloride, 0.3% calcium chloride, 0.3% citric acid, and the balance is water.

[0037] (4) Rinse the hardened and color-protected emblica twice with clean water, spread the emblica evenly on the baking tray, put ...

Embodiment 2

[0050] A preparation method of emblica preserved fruit, comprising the steps of:

[0051] (1) Select mature emblica fruit with large grain size, juicy content, no moth-eaten deterioration, no damage, and no rot. The diameter of the fresh fruit is 2.5cm ± 0.5cm, and it is washed clean;

[0052] (2) Put the cleaned emblica fruit into boiling water for 5 seconds until the surface of the fresh fruit cracks;

[0053] (3) Take it out and remove the core while it is hot, and then put it into the hardened color-protecting solution compounded by sodium chloride, calcium chloride, citric acid, and sodium vitamin C. The soaking time is 5.5 hours; the hardened color-protecting solution It is composed of the following components in mass fraction: 0.02% sodium vitamin C, 0.15% sodium chloride, 0.4% calcium chloride, 0.4% citric acid, and the balance is water.

[0054] (4) Rinse the hardened and color-protected emblica three times with clean water, spread the emblica evenly on the baking tr...

Embodiment 3

[0065] A preparation method of emblica preserved fruit, comprising the steps of:

[0066] (1) Select mature emblica fruit with large grain size, juicy content, no moth-eaten deterioration, no damage, and no rot. The diameter of the fresh fruit is 2.5cm ± 0.5cm, and it is washed clean;

[0067] (2) Put the cleaned emblica fruit into boiling water for 10 seconds until the surface of the fresh fruit cracks;

[0068] (3) Take it out and remove the core while it is hot and then put it into the hardened color protection solution compounded by sodium chloride, calcium chloride, citric acid, and sodium vitamin C. The soaking time is 10h; the hardened color protection solution is It consists of the following components in mass fraction: 0.04% sodium vitamin C, 0.30% sodium chloride, 0.2% calcium chloride, 0.2% citric acid, and the balance is water.

[0069] (4) Rinse the hardened and color-protected emblica twice with clean water, spread the emblica evenly on the baking tray, put it i...

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Abstract

The invention discloses a preparing method and application of preserved emblic leafflower fruits, and belongs to the technical field of preserved fruit processing. The preparing method comprises the following steps of 1, selecting and washing emblic leafflower fruits to clean; 2, placing the emblic leafflower fruits into boiling water to conduct blanching until the surfaces of the fresh fruits crack; 3, taking the fruits out, conducting denucleation while the fruits are hot, and then placing the fruits into a hardened color fixing solution to conduct soaking; 4, washing the fruits with clear water and baking the fruits; 5, taking and squeezing synsepalum dulcificum and sugarcane separately, conducting mixed fermentation and filtering, and obtaining filtered liquor; 6, placing the emblic leafflower fruits into the mixed fermentation solution to conduct soaking, picking the soaked emblic leafflower fruits out and draining the emblic leafflower fruits off; 7, applying high fructose corn syrup onto the surfaces of the emblic leafflower fruits, and conducting freeze-drying and packaging. By the adoption of the preparing method, not only are the nutrient components of the emblic leafflower fruits well reserved, but also the user population is expanded due to low sugar content and good mouthfeel of the preserved emblic leafflower fruits; in addition, the preserved emblic leafflower fruits can also serve as stewing accessories and make soup more delicious.

Description

technical field [0001] The invention belongs to the technical field of preserved fruit, and in particular relates to a preparation method and application of preserved fruit of Amla emblica. Background technique [0002] Phyllanthus emblica is the fruit of Phyllanthus emblica of Euphorbiaceae. It is rich in active substances such as superoxide dismutase, Vc, polyphenols and polysaccharides. It has anti-inflammatory, anti-tumor, anti-mutation, hypolipidemic, and Blood pressure, liver protection and other functions, it is designated by the United Nations Health Organization as one of the three health plants that are promoted and planted all over the world. There are about 16 ethnic groups in my country, among which the Tibetans are the most commonly used. As a commonly used Tibetan medicine, emblica was included in the 1977 edition of the "Chinese Pharmacopoeia", and it is the first batch of medicinal and edible varieties in my country. At present, the research reports of Aml...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23L13/40A23L3/44
Inventor 易湘茜米顺利刘筱瑾高程海
Owner GUANGXI UNIV OF CHINESE MEDICINE
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